Description
A quick and satisfying one-pan meal featuring tender cheese ravioli, earthy mushrooms, vibrant spinach, and tangy sun-dried tomatoes, all tossed in a creamy sauce and topped with melted mozzarella. Perfect for a busy weeknight.
Ingredients
Scale
For the Crust:
- 1 (20 oz) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Crushed red pepper flakes (optional, for heat)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions (about 3-4 minutes for fresh). Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden and tender, 5-6 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the sun-dried tomatoes and cook for another minute.
- Reduce heat to medium and add the fresh spinach. Cook, stirring, until wilted, about 2 minutes.
- Pour in the heavy cream and broth, stirring to combine. Bring to a gentle simmer and let cook until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked ravioli to the skillet, gently tossing to coat in the sauce. Season with salt, pepper, and red pepper flakes (if using).
- Sprinkle the mozzarella and Parmesan over the top. Cover the skillet with a lid and cook over low heat until the cheese melts, about 2-3 minutes. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegetarian version, ensure the ravioli and broth are vegetarian. Add a splash of white wine when cooking the mushrooms for extra depth.